Geronimo in the sun:
Mirando on the sheets just out of the dryer:
Knitting: I finished my first Jaywalker, and I've done a couple of inches on the second. The first one fits, once I've struggled to get it on. I'm not sure if sock knitting is for me. It's an awful long time to work and end up with...socks. I'll have to walk around in them once the pair is finished and see if I fall in love with them.
Writing: Almost 25,000 words--chapter 5 is done. Woo!
Reading: Same fluffy book.
Cooking: Yarnthrower, sure I'll entertain cooking questions! Roasting actually just refers to cooking in a dry heat, like an oven. I usually roast vegetables between 400 and 500 degrees, after tossing with a bit of olive oil.
Last night I made on-the-fly pasta with asparagus:
Capellini With Asparagus, Mushrooms, and Lemon
1 TBL olive oil
2 cloves garlic, crushed
8 oz. sliced mushrooms
1 yellow bell pepper, seeded and cut into long strips
1/2 cup white wine
grated zest of one lemon
1/4 cup heavy cream
2 tsp cornstarch
3/4 tsp salt
1/4 tsp black pepper
1 pound asparagus, tough ends removed, and snapped in thirds
1 pound capellini, cooked according to package directions
Parmagiano-Reggiano cheese for garnish
Heat olive oil in a large skillet over medium-high heat. Add garlic and mushrooms; cook until mushrooms begin to give up liquid. Add yellow pepper, asparagus, white wine, and lemon zest. Reduce heat, cover, and simmer for 5 minutes. Combine cream and cornstarch and stir in. Add salt and pepper to taste. Simmer until sauce is slightly thickened. Toss well with capellini; serve topped with cheese. Serves 6.